Thursday, July 23

I don't normally fry food that often, but when I saw this floating around online I couldn't resist. Apparently, capers turn into delicate flowers bursting with lemon goodness when fried. Did you know that? Its looks so cool! I usually use capers as a garnish for chicken, but this opens up a whole new caper-friendly world! Imagine the possibilities — a garnish on a salad, pasta, topped on bruschetta or goat cheese crostini's, or just on its own beside a chilled glass of wine. These bursting nuggets are a perfect crunchy addition to any dish, so lets get to fryin'!

Fried Capers

Canola oil

Capers, however many you want

1 Soak capers in water for 30 minutes.

2 Drain capers and pat very dry with paper towels.

3 Heat about 1/2 an inch of oil in a small saute pan until almost smoking.

4 Drop a handful of capers into the hot oil and fry until golden, about 30 seconds.

5 Remove crispy capers with a slotted spoon and drain on a paper towel.

Oh my goodness! I picked some nasturtium buds (sometimes called poor man's capers:) just this morning. I was going to pickle them but now that has all changed. I'm going to "fry them up" as you have so kindly shared and add them to the Tabbouleh Salad I'm bringing to my sister's tomorrow! Thanks, Zoe:)

Hi, thx for the recipe! I tasted these for the first time this summer (don't usually like capers as I find them tooo salty) and they were sooo good!!!I am curious how long after you make these can you keep them? I would like to use them for a cocktail party but would like to do as much ahead of time as possible....Thx :)